This Mexican Chicken and Rice brings together your favourite Mexican Red Rice with sweet pops of corn and black beans with a fajita seasoned chicken. Big Mexican flavours. One pot. Sheer perfection!
One Pot Mexican Chicken and Rice
This is a really handy recipe if you’ve got a family of big eaters and are short on time because it makes a substantial amount of food, it’s a complete meal (no need to make starch and veg sides as well as a separate protein!) and it’s all done in one pot.
Readers also tell me they love that it’s finished in the oven. No need to worry about scorching the base of the pot. No stirring or watching to ensure it doesn’t bubble over. It’s entirely hands off.
Plus, it’s Mexican flavoured. “Everybody” loves Mexican food, right!??
And look – proof of juicy chicken and fluffy rice. No mushy rice in my world!
What you need
Here’s what you need to make this One Pot Mexican Chicken and rice:
Chicken thighs (bone-in, skin on) – For the best, juiciest results and golden, flavour infused skin. This cut of chicken cooks in the same time it takes for the rice to cook in the oven which makes it the perfect choice. Plus, because it’s the juiciest chicken cut, you get a stack of free flavour added into your rice as the chicken bakes. Win, win!
Prefer boneless thighs or breast? Because these cook faster, they will need to be added partway through the oven cook time. I’ve included directions in the recipe notes!
Mexican spice blend for chicken – see below.
Rice type to use – Long grain rice is best here, for the fluffiest results. Basmati will yield a similar texture in the end result but you’ll have a subtle perfume of basmati rice flavour in the dish. Not necessarily a bad thing, just not Mexican! 😂 Medium grain rice will yield a a good result albeit slightly stickier (because that’s the nature of the rice) as will short grain / sushi rice which is stickier still.
Rice to avoid – Risotto rice (arborio), jasmine, brown rice and faux rice (quinoa, cauliflower rice etc).
Tomato passata (puree) – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. More on tomato passata here.
Substitute with canned crushed tomato though just bear in mind that your rice will not be quite as red.
Garlic and onion – Essential flavour base.
Capsicum / bell peppers – On theme for the fajita flavours going on here in this dish. You can really use any colour you like, or switch it out with other vegetables like zucchini, carrot etc.
Frozen corn – Adds lovely pops of sweetness and colour into the rice! I use frozen for convenience, because I always have it. Canned (drained) can also be used or, as with capsicum, substitute with another diced vegetable.
Black beans – On theme for this Mexican rice, plus it adds flavour and protein, and fills out the rice. I just use a can (drained). Black beans are on theme for Mexican food but can be substituted with any other beans such as red kidney beans.
Chicken stock/broth – The liquid in which the rice is cooked. Substitute with vegetable stock, or water plus stock powder. Please don’t use water, the dish will lack flavour!
Lime – For a finishing spritz of freshness at the end.
Mexican spice mix
Here’s all you need for a great Mexican spice mix – garlic powder, paprika, cumin, cayenne (for a touch of heat – skip or reduce if desired), salt and pepper. All pantry staple spices!
For this recipe, most of it is used on the chicken but we reserve a bit to season the rice. Love one spice mix that serves duel purposes!
How to make One Pot Mexican Chicken and Rice
It’s as easy as 1-2-3:
Marinate chicken in Mexican spice mix, if time permits.
Sear chicken, then sauté veg (onion, garlic, capsicum/bell peppers).
Add rice and everything else, pop it in the oven.
Dinner. Done!
1. Marinate chicken (if you can)
The chicken is tastier if you have the time to marinate for 1 hour (or overnight) because the flavour infuses into the flesh. But even if you don’t, the chicken is still super tasty because of the seasoning and also it absorbs flavour as it cooks with the rice.
Mix Mexican Spices with olive oil and lime juice in a large bowl to form a paste.
Marinate chicken 1 hour – Add the chicken and toss to coat. Leave to marinate for 1 hour in the fridge, or even overnight if you want. But as noted above, don’t fret if you don’t have time. This dish is absolutely worth making even without marinating – and I know this for a fact because I tried it with and without marinating! See? 🙂
Cooking vessel
I use my 30cm / 12″ shallow casserole dutch oven (2.5 lt / 2/5 qts) which is the ideal shape for dishes like this, and goes from stove to the oven. I have this Chasseur one (pictured in post and video) and this Le Creuset one. I didn’t pay full price for either – shop around! They are an investment but should last a lifetime if you look after them. 🙂
However, you can make this in any large ovenproof dutch oven or deep skillet. If you don’t have a matching lid, just cover with foil for the baking part. If you don’t have an oven-proof skillet, just do the stove steps using any frying pan then transfer everything into a baking dish. I’ve popped directions in the recipe notes for how to do this.
2. Searing and sautéing
This recipe starts off on the stove to sear the chicken (flavour!) and sauté the vegetables. Then you add the rice and liquids, pop the chicken back on top and put it in the oven. Hands off cooking is the best!
Sear the marinated chicken to brown the skin. The inside will / should still be raw. We just want to get some lovely colour on the chicken skin which we wouldn’t achieve in the bake time.
Remove chicken onto a plate and set aside.
Sauté aromatics – In the same pot / pan, sauté the onion, garlic and capsicum. Using the same pot to cook the rice is a path to express flavour because all the tasty flavours left in the pan from sautéing the chicken gets soaked up by the rice.
Then add the rice, stir to coat it in all the tasty flavours (bit like making risotto!).
Flavoured rice liquid and add-ins – Add the liquids (stock/broth, tomato passata), reserved Mexican Spice Mix, corn and beans. Then stir to combine.
3. Baking
Top with chicken – Place the chicken on top. It will be partially submerged under the liquid and that’s fine. In fact, that’s exactly what we want because the flesh under the liquid will absorb flavour from the seasoned rice stock. And the skin exposed above the liquid will brown!
Bake 25 minutes covered – Cover with a lid and bake for 25 minutes.
Bake uncovered 15 minutes – Remove the lid and bake for a further 15 minutes or until the liquid has been almost completely absorbed by the rice. Some puddles remaining on the surface is fine as they will absorb while the rice rests.
Note: If you taste the rice at this stage and it is still a touch firmer than you want, that’s fine. It will finish cooking as it rests in the next step, just as ordinary white rice does during the resting stage.
Rest 10 minutes – Remove from the oven then rest, uncovered, for 10 minutes.
Remove or push the chicken to the side, then fluff the rice with a rubber spatula or fork. Squeeze over lime juice, sprinkle with coriander/cilantro and jalapeño if you want to garnish it. Then serve!
With the right cooking vessel, it can be placed on the table as a sharing dish, for everybody to help themselves. By “right cooking vessel”, I’m mainly referring to shape. I’d put a shallow pot / casserole pan, like pictured in this post and in the recipe video, in the centre of a table. But I were using a deep pot, I’d probably plate it up individually. Mainly for practical reasons (reaching into a deep hot pot isn’t ideal).
Complete meal in one!
With the tomato and vegetables in this dish, I consider it a complete meal. But if you’d like to add some more vegetables on the side, have a browse of my side salads and vegetables sides recipe collection here. It’s organised by primary vegetable so you can find something to make using what you’ve got. It’s work in progress – I’m continuing to build up the collection.
Love to know what you think if you try this Mexican chicken and rice!
– Nagi x
Watch how to make it
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One Pot Mexican Chicken and Rice
Ingredients
Mexican Spice Mix
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (Note 1), optional
- Black pepper
Chicken
- 5 chicken thighs, bone-in, skin on (Notes 2 and 3)
- 2 tbsp olive oil
- 1 tbsp lime juice
Rice
- 1 small onion , peeled and diced (or 1/2 large)
- 1 garlic clove , minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice , uncooked (Note 4)
- 1 cup chicken stock/broth , low sodium (or vegetable stock)
- 3/4 cup tomato passata (US: tomato puree) (Note 5)
- 1 cup frozen corn kernels (or canned – drained)
- 1 can (400g/16oz) black beans , drained and rinsed (sub red kidney beans)
Garnish
- 1 lime , plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
- Preheat oven to 180°C/350°F (160° fan).
- Mexican spice mix – Mix the ingredients in a small bowl.
- Rub Chicken – Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.
- Marinate (optional) – Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!
- Sear chicken – Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.
- Sauté aromatics – If you've got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.
- Rice & liquid – Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Top with chicken – Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.
- Bake covered 25 min – Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.
- Bake uncovered 15 min – Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.
- Rest 10 minutes – Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Serve – Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!
Recipe Notes:
Nutrition Information:
Recipe originally published in 2016. Updated with much needed recipe video and more importantly, Life of Dozer added!
One Pot Chicken and Rice recipes
I’m a big fan of cooking chicken and rice together – for the extra flavour you get! Less washing up is a bonus. 🙂 Here are some reader faves.
Life of Dozer
Took Dozer up to the Hunter Valley* last weekend. Stayed at lovely dog friendly cabins called Tonic. Plans to sleep in didn’t quite happen due to his “enthusiastic” barking at the sight of early morning kangaroo visitors (below). Visions of him prancing around vineyards also did not eventuate after being warned of kangaroos beating up dogs (seriously) and seeing this video on YouTube. Dozer would stand no chance against a roo. We both know it!
* Wine region, 2 hours drive from Sydney
David L Kramer says
Love the recipes and the videos, they are so helpful. Sorry I did not see one for this recipe, is there one? Hello to you from me in Florida, USA. This is very tasty and as Mexican as I like too.
Be safe.
Nagi says
Hi David! I haven’t done on for this yet 🙂 This is an oldie I shared way back before I learned how to make videos! I have it on my list of things to create 🙂 N x
David L Kramer says
Thank you for responding. I enjoy your recipes and am using them too! Please send out a notice when you have completed the video for this recipe and it is available for us to see. Be safe!
Chica says
This was one of the best Mexican authentic recipes I have ever made. My kids loved it and the rice and chicken was extremely flavorful! I couldn’t believe how yummy it was when I took the first bite! Definitely a keeper!
Nagi says
Terrific to hear Chica! Thanks for letting me know you enjoyed it – N x
Michelle says
Hi Nagi – our family is not a big fan of black or red beans. Can I omit entirely? Or what would be a good substitute? Thanks!
Nagi says
Hi Michelle! Totally fine to leave them out! 🙂 N x
Paula says
Wasn’t sure about this one only because I am not a big fan of beans but the Hubs loves anything with rice and cumin! Welp …. Not only did he gobble it up I sat there right beside him doing the same! Lol I vow never to judge a recipe by its beans again!!! 😁
Kirsty says
Wow is pretty much all I have to say! This was so simple, I had all of the ingredients in my fridge/pantry and it tasted AMAZING! Thank you Nagi 😃
Nagi says
So glad you enjoyed this Kirsty! N x ❤️
jay says
Made this and it turned out amazing. Thank you. Can’t wait to cook it for friends.
Nagi says
That’s wonderful to hear Jay! Thanks for letting me know! N x ❤️
Mia says
This is sensational! So tasty, flavourful and easy to make. One of my favourite meals I’ve ever cooked.
Nagi says
That’s terrific to hear Mial!! So pleased you enjoyed this – N x
Lydia Morales says
Just made it for dinner.
Carol says
Made this last night for the first time with 2 whole legs separated into thighs and drumsticks – so yummy, and enough left for a whole extra dinner 🙂
Instead of cayenne in the rub, I added to the tomatoes a scant teaspoon of my latest find – chipotle in adobo sauce. It is so potent that one tsp is plenty for 2 portions, and we do like spicy! Lasts for weeks in the fridge so works out very economical for that tiny tin 🙂
I am loving your recipes. We both recently retired and have been spending a bit more time experimenting with new dishes and methods. We still don’t want to spend too long in the kitchen, or too many dollars, so your posts are very welcome 🙂
Keep up the excellent work, and pats for Dozer too 😉
Have a lovely Christmas and New Year, from Carol in Auckland 🙂
Nagi says
Terrific to hear Carol!! So glad you enjoyed this, thanks for letting me know. Pats passed onto Dozer and received happily! N x ❤️
Claire says
Yum! Absolutely love a one pot dinner & this is a winner.. thank you 😊
Nagi says
That’s terrific to hear Claire! So glad you enjoyed this, thank you for letting me know! N x
peah says
in your recipe 1 cup equal to how much gram ?
Nagi says
1 cup of uncooked rice is about 180 grams 🙂
Jax says
Hi Nagi!
Can this be cooked wholly on the stove top? I don’t have a pan they can go in the oven! Or should I just transfer to an oven dish?
Thanks, and YUM
Nagi says
Hi Jax! This one is designed for the oven so yes, at the step where it goes in the oven, transfer it all into an oven dish and add 5 minutes to the baking time (gives the baking dish time to heat up 🙂 ) N x
Jo Gordy says
Just found your blog recently loveeeeee it and made the Mexican 1 dish tonight spectacular ! Thank You for sharing
Nagi says
Thanks for trying my recipe Jo! So pleased you enjoyed it – N xx
Karyl says
I have made this 6 times now for all different friends and family members and every time its been fantastic. I have now made about 15 different dishes of yours from your ever growing list of beautiful recipes.
You are truly an incredible chef Nagi, I appreciate that your recipes are free, easy to follow, very, very tasty and contain so much content, hints, tips, etc.
I live in Queensland and its great that your recipes contain ingredients that are easily sourced in Australia. You’re truly amazing!
Nagi says
I’m a fellow Aussie Karyl! So trust me, you will be able to find every ingredient on this website!! So glad you enjoyed this Karyl, I love love LOVE this, it’s one of my personal favourites! N xx
Melissa says
This was absolutely amazing. I did alter it slightly: changed the spice mix to my standard spices for Mexican-style meals, only used 4 thighs, and added Hatch chiles. But I cannot thank you enough for this recipe and for giving me the basis for all sorts of other one-pot chicken and rice meals (I look forward to trying your Greek one!). CRAZY GOOD!!
Nagi says
CRAZY good? HIGH PRAISE! 😂
Tavi says
I just made this for dinner. It is soooo good! I can’t stop eating. Thank you so much for sharing your recipes, Nagi.
Nagi says
I’m so pleased to hear that Tavi! Thank you for letting me know! N xx
Jess says
Hi! Could you make the tomato purer with fresh tomatoes? If yes, would you need to skin them??
Nagi says
Hi Jess! You can, the best way would be to skin them then reduce the watery pulp so you are left with all the flavour. That would be the closest to the real way passata is made 🙂
Phyllis says
I made this the other day and had to call the bomb squad because there was an explosion in my mouth!!! I LOVED the punchy flavours. So my kind of a meal 😀
Quick question: is this freezer-friendly?
Actually, I’m not sure why I’m even bothering asking that question.. like, when would there ever be leftovers…?!! But still good to know right haha 🙂
Nagi says
BA HA HA!!! I love your attitude Phyllis! This does freeze pretty well 🙂 Let it cool before freezing. I reheat in the microwave, keeps the rice nice and moist!
Sew stylish says
Another winner Nagi for my spice loving family. I cooked this in my Bessemer Dutch oven, added 1 extra cup of rice, 1 extra capsicum and 1/2 cup more water. I used canned, drained black beans and corn and everyone liked it! Next time I will add more rice and water, maybe more veggies to make it more a complete meal (I’m lazy to cook more veg) and perhaps experiment with marinating the meat longer. It’s like a easier Mexican paella.
This will be on regular rotation, along with your Vietnamese caramelised bowls and Vietnamese chicken wings.
Nagi says
I’m so pleased to hear that Sew, thank you for letting me know! N xx
Mayra says
Greetings from Luanda.
Excellent recipe!
Made it “as written”, no changes, or substitutions, and it was perfection.
Looking forward to many others.
Nagi says
Glad to hear you enjoyed it Mayra, thanks for letting me know! N xx